In a stand mixer, combine flour, sugar, salt, and fresh yeast. Add beaten eggs and mix until thick. Gradually fold in the softened butter and knead until the dough is glossy and slightly sticky (about 20 mins).

Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, or until it doubles in size.

In a saucepan, heat the milk with a bit of butter and the vanilla. In a bowl, whisk egg yolks, sugar, cornstarch, and flour until smooth. Gradually add the warm milk to the egg mixture, then return to the heat, whisking constantly until thickened. Chill the custard.

On a floured surface, roll out the risen dough into a rectangle. Spread the custard over half, sprinkle with mini chocolate chips, fold the dough, and cut into rectangles.

Arrange the brioche pieces on a baking sheet, cover, and let them rise again for about 2 hours.

Preheat your oven to 350°F (180°C). Brush the brioche with egg wash and bake for 10-12 minutes or until they’re golden brown.

Brush each brioche with sugar syrup immediately after baking for a beautiful glaze.

Dust with powdered sugar before serving for an extra touch of sweetness.